Preheat oven to 400. Sauté the onion
and celery in the butter over medium
heat until tender but not brown, about
8 to 10 minutes. In a bowl, mix the
sautéed vegetables together with the
cornbread, bread crumbs, poultry
seasoning, sage, thyme, broth, and the
eggs. Spread evenly in a greased baking pan.
Bake for about 30 to 40 minutes.( 2 ) Three Mushroom Dressing:

Melt butter in a large saute pan. Add chopped onion and
celery and saute until golden brown. Add the garlic. In a
separate pan, cook the sausage, drain off excess fat and set
aside. Add the parsley, oysters, salt and paprika to the
onion mixture. Thoroughly combine, making sure oysters are
heated through. Stir in sausage. Add bread crumbs and stir
until fully incorporated and hot. Add Tabasco and
Worcestershire sauce to taste. Transfer to over-proof dish
or set aside to stuff bird.

If cooking stuffing on side, bake at 350 degrees for 25
minutes. If stuffing is being cooked in the turkey, bake
until internal temperature is at least 165 degrees.

Preheat the oven to 400
degrees F. Roast and shell the
chestnuts. Cut an X on the flat side of each chestnut. Put
the nuts in a single layer in a roasting pan and roast for
45 minutes. Take the nuts out of the oven and, as soon as
you can handle them, peel them. Keep the pan covered while
you work: If the chestnuts cool, they will be difficult to
peel. Rough chop the chestnuts. Generously butter a shallow
3-quart serving casserole or 9-by-13-inch baking pan. Melt 4
Tbsp of butter in a large sauté pan and cook the celery,
onion, garlic, and shallots over medium heat until wilted.
Add chestnuts and cook 5 minutes more to brown the nuts a
little. Add the brandy and 1 cup of the stock and cook until
the liquid has almost evaporated.

Put the bread in a very large bowl. Add the parsley, thyme,
cranberries, and chestnut mixture. Break in the eggs and add
the cream and the remaining 3 cups of stock. Using your
hands, combine everything thoroughly. Season liberally with
salt and freshly ground pepper. Spread the stuffing mixture
evenly in the buttered casserole, dot with the remaining
butter, and cover with foil. You can prepare the stuffing up
to this point a day in advance. If you do so, remove it from
the refrigerator 4 hours before serving time.

If you want to cook the stuffing separately, preheat the
oven to 350 degrees F. Put the stuffing in the oven and bake
for 45 minutes. Remove the foil and bake about 20 minutes
more, until the stuffing is firm and a light crust has formed.

If you are cooking the stuffing with the turkey, remove the
foil, put it, uncovered, in the oven and leave it in the
oven at 325 degrees F until the turkey is carved.